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Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 2 minutes
  • Yield: 12 cupcakes

Description

Delight in these decadent Vanilla Cream Filled Chocolate Ganache Cupcakes, featuring a moist cocoa-infused sponge, a luscious whipped cream and cream cheese filling, and a rich dark chocolate ganache topping. Perfect for special occasions or indulgent treats, this recipe combines the richness of chocolate with a smooth creamy center, creating an irresistible dessert.

Ingredients

Dry Ingredients

  • 3/4 cup plain flour / all-purpose flour
  • 1/2 cup cocoa powder (unsweetened, sifted, regular not Dutch processed)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/2 tsp kosher salt (halve for table salt, add 25% if using flakes)
  • 3/4 cup tightly packed brown sugar
  • 1 tsp coffee granules (optional)

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/3 cup oil (canola, vegetable, or any other plain flavored oil)
  • 1/3 cup milk (preferably full fat or any % including non-dairy)
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar (activates baking soda)
  • 1/3 cup hot water

Ganache

  • 180g / 6 oz dark chocolate / semi-sweet chocolate melts or chopped dark chocolate
  • 3/4 cup (180 ml) thickened cream / heavy cream (30%-36% fat, not low fat)

Vanilla Cream Filling

  • 2/3 cup thickened cream / heavy cream (whipped)
  • 50g / 3 tbsp block cream cheese (softened)
  • 2 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Ganache: Place the dark chocolate in a microwave-safe bowl. Heat the thickened cream until just hot (not boiling), then pour it over the chocolate. Let it stand uncovered for 7 minutes. Stir gently until the mixture is smooth and combined. If necessary, microwave for an additional 20 seconds and stir again to melt any lumps. Refrigerate the ganache for 2 hours until it thickens to a peanut butter-like consistency suitable for spreading.
  2. Preheat Oven and Prepare Liners: Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced. Line a standard 12-hole muffin tin with cupcake liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, baking soda, kosher salt, brown sugar, and coffee granules (if using) until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oil, milk, vanilla extract, and white vinegar until fully combined.
  5. Dissolve Coffee Granules: In a small container, dissolve the coffee granules in the hot water.
  6. Combine Batters: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the dissolved coffee mixture and whisk again until the batter is smooth. Firmly bang the mixing bowl on the counter three times to release any large air bubbles.
  7. Fill Cupcake Liners and Bake: Transfer the batter to a pouring jug and fill each cupcake liner halfway to avoid overflow. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 1.5 hours before filling.
  9. Cut Out Cream Cavity: Using a small knife, cut a shallow cylinder-shaped hole in the center of each cupcake, leaving a 1.25 cm (1/2 inch) border. Scoop out the cake inside with a spoon. Trim the removed pieces into 1 cm (0.4 inch) thick lids. Keep lids and cupcakes paired.
  10. Make Vanilla Cream Filling: In a bowl, beat the softened cream cheese, vanilla extract, and caster sugar on high speed for 1 minute until soft and creamy. Gradually add the whipped cream and continue to beat until firm peaks form.
  11. Fill Cupcakes: Spoon the vanilla cream filling into the hollowed centers of each cupcake. Place the trimmed lid back on top, pressing gently so it fits flush with the cupcake surface without causing the cream to overflow.
  12. Frost with Ganache: Spoon a heaped tablespoon of the chilled ganache on top of each cupcake and spread evenly with a spatula. Optionally, decorate with white chocolate shavings or designs.
  13. Serve and Enjoy: Serve immediately or refrigerate until ready to enjoy these rich, creamy, chocolate cupcakes with a silky vanilla filling.

Notes

  • The white vinegar activates the baking soda to help the cupcakes rise and become tender.
  • Coffee granules are optional but enhance the chocolate flavor depth.
  • Use high-quality semi-sweet or dark chocolate for a rich ganache; avoid low-quality chocolate for best texture and taste.
  • Use full-fat thickened cream for the ganache and filling to ensure richness and proper whipping.
  • Softened block cream cheese stabilizes the whipped cream filling and prevents it from weeping.
  • Ensure cupcakes are fully cooled before cutting and filling to maintain their structure.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/vanilla-cream-filled-chocolate-ganache-cupcakes-recipe/